Cooking a perfect prime rib roast may seem intimidating, but it’s actually quite simple with the right techniques. Here we’ll walk through everything you need to know, from choosing the right cut of meat to roasting and carving. Follow these tips and you’ll have a beautiful, juicy, and flavorful prime rib roast that’s sure to impress your family or dinner guests.
What is prime rib roast?
Prime rib roast, also known as standing rib roast, is a beef cut that comes from the rib section of the cow, specifically ribs 6 through 12. It’s a large, impressive looking cut of meat that is seasoned and roasted whole for celebrations and holidays like Christmas and New Years Eve.
The prime rib is named as such because it comes from the “prime” section of ribs – this is the area that tends to have the most fat marbling and flavor. Prime rib roasts are usually graded by the USDA as “prime” which is the highest grade given for tenderness and juiciness.
When selecting your prime rib roast, look for a roast that has a generous layer of fat on the outside. The fat will baste the meat as it roasts, keeping it tender and adding flavor. Choose a roast that is 10-12 pounds to feed 6-8 people. Plan on about 1 pound per person for ample portions.
How long does it take to cook prime rib roast?
A good rule of thumb when cooking prime rib roast is to allot about 13 minutes per pound at 350°F. So for a 10 pound roast, plan on cooking for around 2 hours and 10 minutes total. This timing gives you medium-rare doneness. If you prefer it more well done, add 5 minutes per pound.
Use an instant read meat thermometer to check for doneness, as oven temperatures can vary. Aim for these prime rib roast temperatures:
- Rare: 120-125°F
- Medium rare: 130-135°F
- Medium: 140-145°F
- Medium well: 150-155°F
- Well done: 160°F and above
The roast will continue cooking and rise about 5-10°F after removed from the oven so factor that in. Once your roast hits the desired temp, tent it loosely with foil and let it rest for 15-20 minutes before carving – this allows the juices to redistribute.
How to prepare prime rib roast for the oven
Preparing the prime rib roast is easy. Start with a roast at room temperature for even cooking. First, preheat your oven to 350°F. Pat the roast dry with paper towels.
Next, season the meat all over with salt and pepper. You can also use other dried herbs and spices like garlic powder, rosemary, thyme etc. Rub the seasonings into the meat.
Place the seasoned roast rib side down into a roasting pan fitted with a rack. The rack allows air circulation under the meat for even cooking. Don’t add any water or broth to the pan – the roast will release it’s own juices.
Insert a meat thermometer into the thickest part of the roast, being careful not to touch the bone. Place into the preheated oven and roast until the desired doneness, remove and tent with foil for 15-20 minutes before slicing and serving.
How to sear prime rib roast
For even tastier prime rib, consider searing the meat before roasting. Searing creates caramelization on the outside of the meat for deeper, roasted flavor. It also further browns and crisps the outside crust.
To sear, first coat all sides of the seasoned roast with oil. Heat a skillet over high heat until very hot. Carefully place the oiled roast in the pan and sear for 2-3 minutes per side, until nicely browned.
Transfer the seared roast to the roasting pan fitted with a rack to finish roasting. The initial sear will lock in flavor and juices.
Roasting prime rib tips
Follow these tips for perfect oven roasted prime rib every time:
- Let roast stand at room temperature for 1-2 hours before roasting for more even cooking. Do not roast straight from the fridge.
- Preheat oven fully before placing roast inside. Use an oven thermometer to check accuracy.
- Roast fat side up to allow the fat to baste the meat.
- Use a meat thermometer, don’t rely on times. Ovens vary.
- Check temperature early and often to prevent overcooking.
- Tent roast with foil once removed from oven to retain heat.
- Allow roast to rest 15-20 minutes before carving for juicy slices.
How to carve prime rib roast
Carving prime rib into perfect slices is simple with these steps:
- Place roast on a cutting board, tented with foil. Let rest 15-20 minutes.
- Start at the bones end and slice diagonally across the ribs. Slice as thick or thin as desired.
- Work from the top of the roast down, slicing until you reach the bottom.
- Serve slices immediately while still hot. Enjoy!
As you slice the roast, the juices will run out. Be sure to pour these over each portion for added moisture and flavor.
What to serve with prime rib
Prime rib is delicious served as is, but pairing it with a few simple sides completes the meal. Here are some classic accompaniments for prime rib:
- Yorkshire pudding or popovers
- Creamed spinach or roasted asparagus
- Garlic mashed potatoes or roasted potatoes
- Green salad with vinaigrette dressing
- Warm dinner rolls with butter
- Horseradish sauce and au jus
The horseradish and au jus are essential for prime rib. The horseradish sauce pairs beautifully with the rich meat. Make au jus from the meat juices for dipping the slices.
Prime Rib Cooking Times
| Prime Rib Weight | Rare Temp and Time | Medium Rare Temp and Time | Medium Temp and Time |
|---|---|---|---|
| 4 pounds | 125°F for 40 mins | 135°F for 50 mins | 145°F for 1 hour |
| 6 pounds | 125°F for 50 mins | 135°F for 1 hour 10 mins | 145°F for 1 hour 25 mins |
| 8 pounds | 125°F for 1 hour | 135°F for 1 hour 30 mins | 145°F for 1 hour 50 mins |
| 10 pounds | 125°F for 1 hour 15 mins | 135°F for 1 hour 45 mins | 145°F for 2 hours 10 mins |
Conclusion
Cooking prime rib roast requires very little preparation. Simply season the meat, sear it for added flavor, roast to the desired doneness and rest before slicing. Use a meat thermometer for best results and roast at a low temperature of 350°F. Pair the prime rib with classic sides like Yorkshire pudding and horseradish sauce for a spectacular meal. Follow these easy tips and enjoy perfect, juicy prime rib roast at home.